Cargando…

Statement of the Prolamin Working Group on the Determination of Gluten in Fermented Foods Containing Partially Hydrolyzed Gluten

Detalles Bibliográficos
Autores principales:	Scherf, Katharina Anne, Catassi, Carlo, Chirdo, Fernando G., Ciclitira, Paul J., Feighery, Conleth Francis, Gianfrani, Carmen, Koning, Frits, Lundin, Knut E. A., Masci, Stefania, Schuppan, Detlef, Smulders, Marinus J. M., Tranquet, Olivier, Troncone, Riccardo, Koehler, Peter
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	Frontiers Media S.A. 2021
Materias:	Nutrition
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7835721/ https://www.ncbi.nlm.nih.gov/pubmed/33511151 http://dx.doi.org/10.3389/fnut.2020.626712

Ejemplares similares

Recent Progress and Recommendations on Celiac Disease From the Working Group on Prolamin Analysis and Toxicity
por: Scherf, Katharina A., et al.
Publicado: (2020)

Comparative Characterization of Gluten and Hydrolyzed Wheat Proteins
por: Gabler, Angelika Miriam, et al.
Publicado: (2020)

Non-Celiac Gluten Sensitivity: The New Frontier of Gluten Related Disorders
por: Catassi, Carlo, et al.
Publicado: (2013)

Nonceliac gluten sensitivity
por: Catassi, Carlo, et al.
Publicado: (2023)

Nomenclature and listing of celiac disease relevant gluten T-cell epitopes restricted by HLA-DQ molecules
por: Sollid, Ludvig M., et al.
Publicado: (2012)

Tempters and Gluten-Free Diet
por: Catassi, Carlo, et al.
Publicado: (2016)

Gluten Immunogenic Peptides as Standard for the Evaluation of Potential Harmful Prolamin Content in Food and Human Specimen
por: Cebolla, Ángel, et al.
Publicado: (2018)

Gluten Degrading Enzymes for Treatment of Celiac Disease
por: Wei, Guoxian, et al.
Publicado: (2020)

E40, a novel microbial protease efficiently detoxifying gluten proteins, for the dietary management of gluten intolerance
por: Cavaletti, Linda, et al.
Publicado: (2019)

Gluten Contamination in Naturally or Labeled Gluten-Free Products Marketed in Italy
por: Verma, Anil K., et al.
Publicado: (2017)

Gliadin-Specific T-Cells Mobilized in the Peripheral Blood of Coeliac Patients by Short Oral Gluten Challenge: Clinical Applications
por: Picascia, Stefania, et al.
Publicado: (2015)

Gluten tolerance prevents oral sensitization with enzymatic or acid hydrolyzed gluten: A study in Brown Norway rats
por: Madsen, Charlotte Bernhard, et al.
Publicado: (2020)

Gluten hydrolyzing activity of Bacillus spp isolated from sourdough
por: Rashmi, Bennur Somashekharaiah, et al.
Publicado: (2020)

Predicting vital wheat gluten quality using the gluten aggregation test and the microscale extension test
por: Schopf, Marina, et al.
Publicado: (2020)

Maize Prolamins Could Induce a Gluten-Like Cellular Immune Response in Some Celiac Disease Patients
por: Ortiz-Sánchez, Juan P., et al.
Publicado: (2013)

Determination of Urinary Gluten Immunogenic Peptides to Assess Adherence to the Gluten-Free Diet: A Randomized, Double-Blind, Controlled Study
por: Monachesi, Chiara, et al.
Publicado: (2021)

Bacterial-Based Strategies to Hydrolyze Gluten Peptides and Protect Intestinal Mucosa
por: Cristofori, Fernanda, et al.
Publicado: (2020)

Analytical and functional approaches to assess the immunogenicity of gluten proteins
por: Mamone, Gianfranco, et al.
Publicado: (2023)

Basophil Activation to Gluten and Non-Gluten Proteins in Wheat-Dependent Exercise-Induced Anaphylaxis
por: Gabler, Angelika Miriam, et al.
Publicado: (2022)

Pharmaceutically modified subtilisins withstand acidic conditions and effectively degrade gluten in vivo
por: Darwish, Ghassan, et al.
Publicado: (2019)

Discovery of a Novel and Rich Source of Gluten-Degrading Microbial Enzymes in the Oral Cavity
por: Helmerhorst, Eva J., et al.
Publicado: (2010)

Development of Wheat With Hypoimmunogenic Gluten Obstructed by the Gene Editing Policy in Europe
por: Jouanin, Aurélie, et al.
Publicado: (2018)

Identification of novel antibody-reactive detection sites for comprehensive gluten monitoring
por: Röckendorf, Niels, et al.
Publicado: (2017)

Diagnosis of Non-Celiac Gluten Sensitivity (NCGS): The Salerno Experts’ Criteria
por: Catassi, Carlo, et al.
Publicado: (2015)

Gluten Psychosis: Confirmation of a New Clinical Entity
por: Lionetti, Elena, et al.
Publicado: (2015)

Quantification of Accidental Gluten Contamination in the Diet of Children with Treated Celiac Disease
por: Monachesi, Chiara, et al.
Publicado: (2021)

Coeliac Disease Pathogenesis: The Uncertainties of a Well-Known Immune Mediated Disorder
por: Dunne, Margaret R., et al.
Publicado: (2020)

The Overlapping Area of Non-Celiac Gluten Sensitivity (NCGS) and Wheat-Sensitive Irritable Bowel Syndrome (IBS): An Update
por: Catassi, Carlo, et al.
Publicado: (2017)

Gluten
por: Fuller, Frank
Publicado: (1879)

A Highly Sensitive Method for the Detection of Hydrolyzed Gluten in Beer Samples Using LFIA
por: Segura, Verónica, et al.
Publicado: (2022)

Identification of Rothia Bacteria as Gluten-Degrading Natural Colonizers of the Upper Gastro-Intestinal Tract
por: Zamakhchari, Maram, et al.
Publicado: (2011)

Non-celiac gluten sensitivity - why worry?
por: Lundin, Knut E A
Publicado: (2014)

Commensal Bacterium Rothia aeria Degrades and Detoxifies Gluten via a Highly Effective Subtilisin Enzyme
por: Wei, Guoxian, et al.
Publicado: (2020)

Targeted liquid chromatography tandem mass spectrometry to quantitate wheat gluten using well-defined reference proteins
por: Schalk, Kathrin, et al.
Publicado: (2018)

A chimeric IgE that mimics IgE from patients allergic to acid-hydrolyzed wheat proteins is a novel tool for in vitro allergenicity assessment of functionalized glutens
por: Tranquet, Olivier, et al.
Publicado: (2017)

Isolation and characterization of gluten protein types from wheat, rye, barley and oats for use as reference materials
por: Schalk, Kathrin, et al.
Publicado: (2017)

CRISPR/Cas9 Gene Editing of Gluten in Wheat to Reduce Gluten Content and Exposure—Reviewing Methods to Screen for Coeliac Safety
por: Jouanin, Aurelie, et al.
Publicado: (2020)

Further Steps Toward the Development of Gluten Reference Materials – Wheat Flours or Protein Isolates?
por: Schall, Eszter, et al.
Publicado: (2020)

The Gluten Gene: Unlocking the Understanding of Gluten Sensitivity and Intolerance
por: Asri, Nastaran, et al.
Publicado: (2021)

High Protein Substitutes for Gluten in Gluten-Free Bread
por: Skendi, Adriana, et al.
Publicado: (2021)

Cannot write session to /tmp/vufind_sessions/sess_hu0co4mrqui02eq4s5kq7h1f5s